Another great combination from the traditional Vietnamese fried egg and Japanese Hambagu.
Remove some of the seeds from the tomato and dice it. Crack the eggs into a bowl, add a little fish sauce, ground pepper, and beat well.
Sauté shallots until fragrant, then add the Hambagu with tomato sauce that has been microwaved for 2 minutes, and stir-fry with the diced tomatoes. Mash the meat and spread it evenly in the pan. Pour the beaten eggs into the pan, gently shake to spread the eggs evenly. Cover with a lid and fry on low heat so the eggs cook slowly. After about 3 minutes, when the eggs are set, sprinkle chopped green onions on top, fry for another 30 seconds, and it’s done. Transfer the fried egg with Hambagu and tomato to a plate, cut into pieces, and enjoy.
